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minutes when bubbles will begin forming. (Water that is too hot will kill the yeast, so temperatures
in the range of 75°F to 120°F are best.)
After yeast has dissolved for 10 minutes or
so, add warm milk, honey, salt, oil, and eggs, mixing all ingredients until well combined.
(Reserve 2 tablespoons of egg for the glazing after the bread has baked.)
Then add flour
slowly, making sure to mix it in with the liquid ingredients. Place dough onto a surface sprinkled
with flour and begin kneading dough for 5 to 10 minutes--until the dough is smooth and elastic.
Then, place the dough in a large mixing bowl lightly oiled on the inside surface. Cover bowl
with damp cloth and place bowl in warm area where dough can rise for almost 2 hours or until twice
its original size.
After rising, place dough on floured surface and punch it down; allow it
to rest for several minutes. Then gently knead the dough for 2 to 3 minutes, return it to the
bowl, and allow it to rise again in a warm area to double in size--which may require approximately
1 hour.
Remove the dough from the bowl, punch it down again and knead it until the dough is
flexible and easily worked. Divide the dough into 2 equal amounts.
Then divide each loaf
into 3 pieces which will become the braid. Roll each piece into a rope-like
cylinder approximately 15 inches long. Place the lengths side by side, seal the individual strands
by pinching the ends together, and begin to braid them, forming a long loaf of bread. Repeat
the process for the second loaf.
Place the braided loaves on a non-stick or greased
baking sheet, 4 to 6 inches apart . Cover them with a cloth, place the loaves and baking sheet in
a warm area and allow the dough to rise until it doubles in size.
Meanwhile, preheat oven to
375°F. In a small mixing bowl, combine remaining 2 tablespoons of egg, mix together, and
brush over the loaves. If desired, sprinkle poppy or sesame seeds on top and bake loaves for 40
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